Coconut Thins! If you like crisp, caramel, coconut and sweet then these little treats are for you! These are so lovely I could eat them all at once!
They're absolutely delicious and will store for up to a week if you wish to make ahead. They also make lovely gifts too! Nice easy recipe using regular ingredients
For this recipe, I've used our Brandy Snaps recipe and changed it around a little so I could have a coconut flavor and different shape.
These little treats are ultra-thin, crispy crunchy, and of course sweet! They're kind of a cross between a cookie and a brittle candy, and once cooked they take on a laced cookie appearance.
So if you like coconut, caramel, and sweet things, then this is the one for you!
As far as the recipe itself, it's incredibly easy to do. There are a couple of steps which you must follow carefully, so make sure you read it properly, but nevertheless, it's nice and easy and quick to make too.
These coconut thins will keep for at least a week in an airtight container, and they also make lovely gifts if you wanted to do some baking over Christmas for gift packages.
You can also be flexible with these once they're baked. For example, you could drizzle melted chocolate over them or decorate with some festive icing to make them colorful, or like here, simply leave them as they are. Whatever you decide, we hope you will enjoy them as much as we do!
5 – 10 minutes
10 – 15 minutes
12 - 14 pieces
¼ cup or 55 g butter
⅓ cup or 55 g demerara / Light Brown sugar
2 ½ Tablespoons golden or corn syrup
6 ½ Tablespoons plain (AP) flour
½ tsp lemon juice
2 Tablespoons Shredded Coconut
1. Preheat the oven to 180C / 350F / Gas 4. Line two baking trays with baking parchment.
2. Add butter, sugar, and syrup into a small, heavy-based pan.
3. Heat gently until the butter has melted and the sugar has dissolved. This will take about 10 minutes over low heat. Don’t let the mixture boil as it may crystalize.
4. Leave the mixture to cool slightly, about 2-3 minutes, then sieve in the flour. Pour in the lemon juice and stir well to mix thoroughly.
5. Drop four teaspoonfuls of the mixture onto each of the prepared baking trays to make neat circles, about 10 cm / 4 in apart then sprinkle a small amount of coconut on to each drop.
6. Bake in the preheated oven for about 10-15 minutes, or until the mixture is well spread out, looks lacy and is a dark golden color.
Once baked, quickly remove from the oven and sprinkle a very small amount coconut over the cookies whilst they are still very hot.
Leave them on the baking tray until they firm up and then transfer to a cooling rack.
When they are completely cool, they will be brittle and can break easily, so be gentle with them!
Store in an airtight container and decorate the tops to your liking if you wish to.
We'd love to hear from you and what you thought of our coconut thins. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!
Coconut Thins! If you like crisp, caramel, coconut and sweet then these little treats are for you! They're absolutely delicious and will store for up to a week if you wish to make ahead. They also make lovely gifts too! Nice easy recipe using regular ingredients
- ¼ cup or 55 g butter
- ⅓ cup or 55 g demerara / Light Brown sugar
- 2 ½ Tablespoons golden or corn syrup
- 6 ½ Tablespoons plain flour, AP
- ½ tsp lemon juice
- 2 Tablespoons Shredded Coconut
- Preheat the oven to 180C / 350F / Gas 4. Line two baking trays with baking parchment.
- Add butter, sugar and syrup into a small, heavy-based pan.
- Heat gently until the butter has melted and the sugar has dissolved. This will take about 10 minutes over a low heat. Don’t let the mixture boil as it may crystalise.
- Leave the mixture to cool slightly, about 2-3 minutes, then sieve in the flour. Pour in the lemon juice and stir well to mix thoroughly.
- Drop four teaspoonfuls of the mixture onto each of the prepared baking trays to make neat circles, about 10 cm / 4 in apart then sprinkle a small amount of coconut on to each drop.
- Bake in the pre-heated oven for about 10-15 minutes, or until the mixture is well spread out, looks lacey and is a dark golden colour. Once baked, quickly remove from the oven and sprinkle a very small amount coconut over the cookies. Leave them on the baking tray until they firm up and then transfer to a cooling rack.
- When they are completely cool, they will be brittle and can break easily, so be gentle with them! Store in an air tight container of decorate the tops to your liking if you wish to.
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Silicone Baking Mat - Set of 3 Half Sheet (Thick & Large 11 ⅝" x 16 ½") - Non Stick Silicon Liner for Bake Pans & Rolling - Macaron/Pastry/Cookie/Bun/Bread Making - Professional Grade Nonstick
Silicone Macaron Baking Mat - Set of 3 Half Sheet (Thick & Large 11 ⅝" x 16 ½") - Non Stick Silicon Liner for Bake Pans & Rolling - Macaroon/Pastry/Cookie Making - Professional Grade Nonstick
Anolon 54717 Advanced Nonstick Bakeware with Grips, Nonstick Cookie Sheet / Baking Sheet - 14 Inch x 16 Inch, Gray
Nutrition Information:Yield: 14 Serving Size: 14 Servings
Amount Per Serving: Calories: 71Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 31mgCarbohydrates: 10gFiber: 0gSugar: 7gProtein: 0g
Delicious Sweet Snacks for Christmas
Here's a selection of delicious Sweet Snacks for Christmas and Thanksgiving
Pecan Caramel Monkey Bread, Easy recipe for how to make it. Sticky caramel-coated pieces of bread with a sprinkling of chocolate chips & pecan nuts baked in a bundt pan. A great pull-apart bread recipe using store-bought biscuits.
Mini Almond Pastries.
These Mini Almond Pastries have a deliciously smooth, sweet, almond paste filling and are wrapped in crispy, light puff pastry. Quick and easy to make, and perfect for a tea time treat.
Scotcheroos, an easy no-bake cereal bar similar to rice krispie treats. Peanut butter, chocolate & butterscotch with a chocolate butterscotch topping. A chewy, soft, and crispy treat
Easy Sesame Brown Sugar French Palmier Cookies, AKA Elephant Ears. These are a very easy to make crispy puff pastry cookie, filled with sesame seeds and brown sugar. Great for the holidays!
Pani Popo (Samoan Coconut Bread Rolls).
Pani Popo are deliciously soft, fluffy Samoan coconut bread buns, baked in a sweet and thick coconut sauce. Sticky soft bread rolls, ideal for breakfast, dessert or as a snack
Honey Bun Cupcakes are lovely and soft with great flavors of cinnamon and brown sugar and topped with a homemade honey buttercream frosting
Mini Donut Balls.
Delicious homemade mini donut balls, rolled in cinnamon and sugar, using a poolish starter to give tender and flavorful dough. Easy recipe and great for parties
Easy English Tiffin is a delicious no-bake British colonial recipe, made of chocolate, crushed cookies, syrup, and raisins, often served at English afternoon tea.
Easy Honey Baklava. Baklava is a Middle Eastern classic sweet treat, filled with a variety of nuts, honey, citrus, and spices, between layers of crunchy phyllo pastry. Ideal for serving at parties, or to have as a snack. An easy and simple recipe for the best baklava!
Honey Roasted Nuts, a delicious easy snack, perfect for parties and gifts too! Seasoned with honey and cinnamon and a pinch of salt.
Microwave Peanut Brittle. A super easy and fuss-free recipe. Perfect for the holidays and great for making ahead. Give as gifts or have all to yourself!
Easy Chocolate Truffles. Creamy, rich homemade chocolate truffles are easy to make and perfect for gifts.
Cappuccino Chocolate Truffles. Creamy, rich chocolate and coffee-flavored homemade truffles are easy to make and perfect for gifts.
Almond Pastries. A perfect treat to have with a cup of tea!
Orange Chocolate Truffles, luxuriously creamy and decadent, these are easy to make and perfect for gifts and parties!
Mini Homemade Pecan Pies. Delicious individual mini pies all made from scratch and super easy too
German Star Cookies, also known as Zimtsterne Cinnamon Cookies are a wonderful cookie for Christmas. They're crisp, chewy and spiced with all things nice! Naturally Gluten - Free too!
Coconut and Rum White Chocolate Truffles, luxuriously creamy and decadent, these are easy to make and perfect for gifts and parties!
Bacon Crack. A.K.A Bacon Saltine Cracker Candy.
Christmas Crack. If you've never tried this you're missing out! Really easy recipe and always a hit at home!
Irish Cream Chocolate Bark! A delicious chocolate treat loaded with cranberries, cookies and honey spiced nuts. Perfect for the holidays and great for gifts.
Cream Filled Brandy Snaps - A wonderful cookie type treat, oddly enough, with no brandy! One is never enough so be sure to make plenty!
Easy Chocolate Party Pretzels are a great snack made up of delicious crunchy salted pretzels and a variety of chocolate. Once you start eating these you can't stop!
Florentine Cookies are a wonderful cookie type treat, with delicious nuts & fruit and coated on one side with white or dark or milk chocolate. Easy recipe!
Salted Caramel Cashew Nut Popcorn.
A delicious combination of salt and caramel coating homemade popcorn. Easy recipe for popping corn
White Chocolate Peanut Clusters! These little chocolate bites are quick and easy to make. You can also add raisins, your favorite nuts, cranberries, whatever you like! You choose!
Nanny's Chocolate Nut Fudge. A tried and true family recipe and great for gifts! Use a cookie cutter to make pretty shapes too!
Homemade Lemon Mints are just like the famous Altoid mints, and have a curiously strong flavor. Easy and fun to make little candies!
Homemade Cinnamon Mints are just like the famous Altoid mints, and have a curiously strong flavor. Easy and fun to make little candies!
BTW, I also used garbanzo bean flour, palm sugar and agave
Hi Elizabeth, your little bowls sound absolutely fabulous!
I used this recipe to make crispy cookie bowls. While still pretty warm gently take them off the parchment paper and place on a small inverted bowl. When cooled, remove and brush the inside with a mixture of cocoa and butter. Chill for a few minutes in the fridge and fill with fresh fruit. I made a sauce of whipped cream, vanilla and a little Jameson. Happy Father’s Day
I used Gluten Free Flour and it worked fine. But I didn’t anticipated how much they would spread!!!!
These look delish,.However I might add the coconut in the batter, also I would add cashews or pecans to the batter..After baking and cooling I would sandwiched them together with coconut frosting. Yum!!! Cindy Craig
Hi Cindy, Thanks for writing in and I’m glad you like the recipe! However, please do NOT add the coconut to the batter! I tried this because I was thinking along the same lines as you. Unfortunately, when I tried it, the cookies did not work at all. They changed in texture totally, and were like lumps of chewy things on the baking tray, so they didn’t turn out thin, nor crisp and I ended up throwing them away! So you have been warned! I would suggest sticking to the recipe, and if you want to add some nuts, I would sprinkle some, finely chopped over the tops when you sprinkle the coconut before baking. Hope that helps!
Oh yes I was thinking to do same. Nice treat!
In your photo the coconut looks like desiccated coconut, I find sweet shredded coconut more readily available. Have you tried using this?
Hi there, yes, the shredded will be fine.
Very good. They really spread when baking though. At least they should be 4 inches apart.
Can vanilla be used instead of lemon?
Hi Cheryl, yes, you can use vanilla too. The lemon is used just to cut through some of the sweetness, although you don’t actually taste the lemon flavor. Hope that helps!
I don’t want to use cornsyrup! What can I use instead? Looks very delicious!
Hi Marie, Golden syrup or Cane syrup will also work!
Thank you for the nice recipes.
Have you used coconut flour in lieu of regular flour? Or maybe oat flour?
Hi Kate, unfortunately I haven’t tried this recipe using either coconut or oat flour so I am not able to say if it works! If you try it, please do pop back and let us know so we can have your suggestion in case anyone else is curious!
Thanks and wishing you a Happy New Year!
Has anyone tried stirring in a little of the shredded coconut rather than just on top?
Hi Donna, I have tried adding coconut in to the mix and it changes the consistency completely and they turn out like soft thick cookies(and were not nice at all. I threw that batch out! So I don’t advise at all! Hope that helps and Merry Christmas!
love the recipe but i did it and added 1 Tbs of flour gust to make them thinker for my tast and crunch i wonted. and pout the coconut in the mixes as will as on top so i added 1 1/2 Tbs of coconut to them
Either is fine, whatever your taste is!
These look fantastic, I wonder if I could replace the coconut with oats?
Hi Becki, I haven’t tried sprinkling with oats for this recipe, the only concern I would have is that it may be extremely chewy (these are more like a brittle). If you do try with oats, because it is a small batch, you could perhaps try it on one or two to see if it would work. What you mustn’t do is add the oats into the mixture in the pan as this won’t give you the correct consistency for them to spread and get that lace effect.
Please do let us know if you decide to experiment. We’d love your feedback on any changes!
what could i use instead of corn syrup
Hi there! Maple syrup or golden syrup also works with this recipe. Hope that helps!
These look delicious, tho all that work for such a small batch.
Hi Susan. Thanks! These are very delicious indeed! The amount of work is not much, just a matter of mixing ingredients in a pan then putting in the oven, just like cookies, you have to mix then bake!! You can always double the batch, or increase to any amount which suits, so hopefully you will get to try them soon!
Thanks for writing in and wishing you a Merry Christmas!